Medicine and hygienic food



air as PATENT castes.

JOSEPH G. RICHARD, OF NEW YORK, N. Y.

MEDICINE AND HYGIENIC FOOD.

amie.

No Drawing.

To all whom it may. concern:

Be it known that I, JOSEPH C. RICHARD, a

citizen of the United States, and resident ofv specification.

This invention relates to new medicines and hygienic foods and has in view the production of lactic acid micro-organisms in a medium that shall not be nauseating or dis pleasing, but which on the contrary shall be attractive to most users.

The invention consists essentially in substituting a new culture medium for the ones hitherto used in producing lactic acid ferments. Hitherto milk, skim milk, wheyand meat broths, etc., have been used in making cultures of Bacillus bulgaricus, including both the Bacillus bulga'r'icus, type A, also known as Strcptobacillas lebeuis, and the Bacillus bulgaricus, type B, also known as Kcrnchen bacillus,.or Bacillus boas appler. In place of these, which are all objectionable, owing to the more or less insipid and nauseating character of the product, I substitute ju1ces of the various fruits, such as pine apples, prunes, apples, oranges, lemons, the various berries, etc.

To carry this invention into effect, the desired lactic acid ferment such as Bacillus bulgaricus obtained from any available source is added to any desired sterilized fruit juice. Fermentation or incubation is then allowed to proceed at a suitable temperature, say 108 F., until a desired amount of lactic acid and lactic acid micro-organisms has been produced, when the liquid is cooled and is ready to be bottled, and is ready for use. If the lactic acid fermentation in any case is retarded or prevented by the presence of acid in the fruit juice the latter is neutralized to a sufficient extent by the addition of a neutralizing agent such as sodium,potassium, or other soluble carbonate, or, preferably, an insoluble carbonate, such as calcium or magnesium carbonate. The neutralization may be effected previously or simultaneously with the fermentation.

The fruit juices treated may be selected with reference to certain desired properties, such as pine apple juice, on account of its peptonizing property, prune juice on ac- Specification of Letters Patent. Patentgfl tfig y 23, 1922,

Application filed March 14, 1914. Serial No. 824,671.

count of its mildly laxative efiect, etc., or fru t uices may be neutralized with magpesia and incubated to produce a mild laxalve.

In place of the separated fruit juice, jellies may be used and also fruit pulp in any form carrying juice, such as jams and may be subjected to the lactic acid fermentation and used as a hygienic food, or a portion of a certain amount of juice or pulp may be subjected to lactic acid fermentation and the untreated portion subsequently added. Likewise a certain amount of cane sugar, glucose or milk sugar may be added to the juice or pulp, previous to the fermentation.

When jellies or jams are treated they may be subjected to as high a heat as it is feasible to use during the incubation or fermentation, say 120 F., whereby the material treated will become much softened or perfectly liquefied. When the fruit juice, subjected to lactic acid fermentation, is intended to be used as a medicine it may be prepared so as to attain the same strength as the skim milk, whey, or beef broth preparations now in use. The liquid treated may also be evaporated, preferably in vacuo, and the finished product dispensed in a dry state.

What I claim as new is 1. Fruit juice in which lactic acidhas been developed by fermentation of the Bacillus bulgaw'cus.

2. A composition containing fruit juice in which lactic acid has been developed by fermentation of the Bacillus bulgaricus.

3. A composition containing pine apple juice in which lactic acid has been developed by fermentation of the Bacillus bulgaricus.

4. A composition containing Bacillus bulgaricus micro-organisms and pine apple uice.

5. Pine apple juice in which lactic acid has been developed by fermentation of Bacillus bulgar-icus. 6. A composition containing fruit juice in which lactic acid has been developed by fermentation and which has subsequently been desiccated.

7. The process of making products con taining lactic acid micro-organisms, which consists in subjecting a fruit juice to lactic acid fermentation.

8. The process of making products containing lactic acid micro-organisms, which consists in subjecting fruit juice and a non- Signed at New York, in the county of New I toxic neutralizing agent,,to lactic acid fer- York and State of New York, this 13th day 10 mentation. of March, A. D. 1914.

9. The process of making products con- 5 taining lactic acid micro-organisms, which JOSEPH RICHARD consists in adding to fruit juice an agent Witnesses: neutalizing acids and then subjecting the C. A. O. ROSELL juice to lactic acid fermentation. J P. GANNON. 

